Holm Ida Marie, Lorentzen Sissi Christiane Stove, Carlsen Monica Hauger, Valeur Jørgen, Mellin-Olsen Tonje, Dale Hanna Fjeldheim
Department of Clinical Support, Lovisenberg Diaconal Hospital, Oslo, Norway.
Department of Nutrition, University of Oslo, Oslo, Norway.
Food Nutr Res. 2024 Dec 23;68. doi: 10.29219/fnr.v68.10692. eCollection 2024.
Poor dietary quality has been described as a contributor to symptoms in subjects with functional gastrointestinal (GI) symptoms. Hitherto, the focus in dietary evaluation and treatment in this patient group has mainly been on avoiding individual nutrient deficiencies, and less attention has been given to the dietary pattern and the overall food quality. Hence, we aim to describe and evaluate the dietary quality in patients with functional GI symptoms.
Patients with GI symptoms and a diagnosis of irritable bowel syndrome or inflammatory bowel disease in remission, consecutively referred to a clinical dietitian for nutritional guidance, were included. All participants completed a 7-day weighed food record. The intake of foods, energy, macro- and micronutrients was computed. Dietary quality was evaluated by intake frequencies based on a predefined food index, combined with assessing achievement of nutrient intake recommendations.
A total of 35 patients were included. Intake frequencies of red meat, cheese and sweets were high, whereas intake frequencies of green leafy vegetables, berries, nuts, whole grain and legumes were low. The total intake of vegetables, fruit, berries, fish and nuts was lower than current recommendations, and the intake corresponded to intake below recommendations for several micronutrients, including vitamins D, C and A; iodine; folate; potassium; and selenium.
The group of patients with GI symptoms had overall inadequate dietary quality. Low intake of nutrient-dense food groups considered as beneficial for health corresponded with insufficient intake of several micronutrients. We recommend that dietary evaluation should focus on the intake of food groups, rather than nutrients, in the treatment of patients with functional GI symptoms, to ensure a better evaluation of dietary quality.
饮食质量差被认为是导致功能性胃肠道（GI）症状患者出现症状的一个因素。迄今为止，该患者群体饮食评估和治疗的重点主要是避免个体营养素缺乏，而对饮食模式和整体食物质量的关注较少。因此，我们旨在描述和评估功能性GI症状患者的饮食质量。
纳入连续转诊至临床营养师处接受营养指导、有GI症状且诊断为肠易激综合征或缓解期炎症性肠病的患者。所有参与者均完成了一份为期7天的称重食物记录。计算食物、能量、宏量营养素和微量营养素的摄入量。根据预先定义的食物指数，通过摄入频率评估饮食质量，并结合评估营养素摄入建议的达成情况。
共纳入35例患者。红肉、奶酪和甜食的摄入频率较高，而绿叶蔬菜、浆果、坚果、全谷物和豆类的摄入频率较低。蔬菜、水果、浆果、鱼类和坚果的总摄入量低于当前建议水平，且该摄入量对应于几种微量营养素的摄入量低于建议水平，包括维生素D、C和A；碘；叶酸；钾；以及硒。
GI症状患者群体的整体饮食质量不足。被认为对健康有益的营养密集型食物组摄入量低与几种微量营养素摄入不足相对应。我们建议，在功能性GI症状患者的治疗中，饮食评估应侧重于食物组的摄入，而非营养素，以确保对饮食质量进行更好的评估。
